Segment: K-12 Schools

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Melissa Parmer, R.D., senior supervisor at the Gilbert (Ariz.) Public Schools, was responsible for the coordination of an $8 million annual budget, the day-to-day supervision of six dietetic interns and menu nutrient analysis, says Kathleen Glindmeier, di

We are featuring international menus five times a year. Our menu planning begins with sponsoring embassies: Sweden, Norway, Iceland, Finland and Denmark. Later, foodservice workers refine the menus...

At the end of the serving lines we have kid-friendly cutting utensils for students to cut up their own produce. We have one for apples and another for oranges. The fruit comes out wedged and cored...

To introduce more low-fat choices to students and to increase the percentage of students who picked up milk, we randomly drew names from among the children who participated in lunch on a certain day...

Tony Geraci, the new executive director of the Memphis City Public Schools child nutrition program, loves barbecue, doesn’t understand cooking with foam and fears running out of time.

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